Steps (3)

Step 1

To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken.

Step 2

Evenly drizzle the salad dressing over the chicken, stir to coat evenly, and cook for about 3 minutes or until dressing has thickened slightly. Remove chicken from skillet and equally divide it between 4 bowls.

Step 3

To each bowl, add rice, tomatoes, black beans, corn, top with avocado slices, cheese, lime juice, cilantro, and serve immediately. Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.

Buffalo Chicken Burrito Bowls

Prep:
5 min

Cook:
10 min

Total:
15 min

Prep:
5 min

Cook:
10 min

Total:
15 min

Step 1

To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken.

Prep:
5 min

Cook:
10 min

Total:
15 min

Prep:
5 min

Cook:
10 min

Total:
15 min

Step 2

Evenly drizzle the salad dressing over the chicken, stir to coat evenly, and cook for about 3 minutes or until dressing has thickened slightly. Remove chicken from skillet and equally divide it between 4 bowls.

Prep:
5 min

Cook:
10 min

Total:
15 min

Prep:
5 min

Cook:
10 min

Total:
15 min

Step 3

To each bowl, add rice, tomatoes, black beans, corn, top with avocado slices, cheese, lime juice, cilantro, and serve immediately. Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.

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